Pescado A La Veracruzana (Veracruz-Style Fish) - cooking recipe

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, diced
2 pounds plum tomatoes, peeled, seeded, and chopped
1 red bell pepper, seeded and chopped
1 cup tomato puree
1 teaspoon salt
1 cube fish bouillon
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
freshly ground black pepper to taste
2 bay leaves
20 pitted green olives
2 tablespoons capers, rinsed
1/4 cup butter
8 large white fish fillets
6 pickled banana peppers, sliced

Preparation

Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular baking dish large enough to fit the fish fillets in a single layer.
Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in plum tomatoes and red bell pepper; simmer until softened, about 5 minutes. Stir in tomato puree; cook for 3 to 5 minutes.
Stir salt, bouillon cube, oregano, cinnamon, pepper, and bay leaves into the saucepan. Cook until flavors combine, about 10 minutes. Add olives and capers; simmer for 5 minutes. Remove sauce from heat.
Melt butter in a separate skillet over medium heat. Season fish fillets with salt and pepper; cook in the hot butter until browned, 1 to 2 minutes per side.
Lay fish fillets in the baking dish in a single layer; cover with sauce. Arrange sliced peppers on top. Cover baking dish tightly with aluminum foil.
Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.